Healthy Oatmeal Raisin Cookies made with oats, almond flour, almond butter, raisins and maple syrup. You will be shocked at how delicious these cookies are – you’ll never know that they’re gluten free, vegan, and contain no refined sugar.
Hello, and happy 2016! I hope your year is off to a good start! I love that New Year’s Eve fell on a Thursday this year. I hope you got to enjoy a three day weekend! And on that note, who the heck starts New Years resolutions on a Friday? Blah! Not me. Now that Monday is here (waaaa) let’s talk about eating healthier, because the truth is, even my yoga pants are feeling too tight.
I’m totally on board to start eating more salads and swap a couple meals for green smoothies, but you know I also need cookies in my life … enter Healthy Flourless Oatmeal Raisin Cookies. You guys, these cookies are SO delicious. They are chewy and sweet and spiced with cinnamon. They’re loaded with good-for-you ingredients like oats, almond flour, almond butter, and coconut oil. They are absolutely tasty enough to qualify as dessert but, they’re nutritious enough to be breakfast also. My kids were thrilled when I let them have cookies and milk for breakfast. #MomWin
These cookies also happen to be naturally gluten-free and vegan! BUT WAIT! Don’t click away. Maybe you’re like me and when you hear “gluten free” and “vegan” you automatically think, “boring!” BUT, you need to know that this butter/eggs/milk/flour loving girl actually adored these cookies. I’ve made them twice in the last couple of days and my family can’t get enough. Also, you’ll be happy to hear that you can eat as much of this cookie dough as you want. No raw eggs = dough that’s safe to eat. Score!
I am happy to have found cookies that I can eat guilt free. This recipe will definitely be made again and again. Thanks to Alexa at Fooduzzi for the inspiration! Here’s to a healthy start to 2016!
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You might also like: BERRY BAKED OATMEAL – HOMEMADE GRANOLA – OATMEAL PANCAKES – PEANUT BUTTER OVERNIGHT OATS
Recipe
Healthy Flourless Oatmeal Raisin Cookies
Ingredients
- 1 cup almond flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- pinch salt
- 2 tablespoons melted coconut oil
- 3 tablespoons almond butter, I prefer crunchy
- ¼ cup plus 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- 1 cup old fashioned rolled oats (gluten free, if necessary)
- ⅓ cup raisins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- In a large bowl, whisk almond flour, cinnamon, baking soda, and salt. Whisk until no lumps remain.
- In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined. Add the wet ingredients to the dry ingredients and whisk until combined. Add the oats and raisins and stir with a wooden spoon or rubber spatula until combined.
- Cover the bowl and place it in the back of your fridge (where it's really cold) and chill for 30 minutes. Scoop the chilled dough into 1 ½ tablespoon mounds (I use a cookie scoop) press the dough together tightly when scooping it. Space the dough balls a couple inches apart on the prepared cookie sheet. Lightly flatten each mound of dough (the cookies won't spread much while baking). If desired, you can press a few extra raisins onto the top of each cookie.
- Bake for 8-10 minutes. Be careful not to overbake. If desired, you can flatten the cookies a little more immediately after baking. Place the baking sheet on a rack to cool.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Elissa
Just made these with added crystallised ginger and with rice malt syrup instead of maple syrup. The batter was a bit dry/harder than I thought it would be and I had to bake it for longer – I used only about 1/3c of oats because the batter was so dry – not sure what I did so differently beyond the rice malt syrup, which shouldn’t have made a huge difference from the maple syrup, surely? I double-checked the measurements for wet and dry carefully. They weren’t great. Any suggestions for where it went bad?
Celebrating Sweets
Hi, Elissa. This is a fairly dry cookie, but they should not be hard, and although thy are a bit dry they should sill be enjoyable. I have made the recipe as written at least a half dozen times with success. If they didn’t come out I can only guess that it’s because of the changes. Sorry they didn’t work for you. Thanks for stopping by.
Elle
This is my fave healthy cookie recipe! May try choc chip oatmeal next time! Thank you ? Also I’ve subbed peanut butter with almond butter (as I don’t have almond butter) and it works perfectly!
Celebrating Sweets
Thanks for sharing your modifications. I’m so happy to hear that you like them!
Krishnabai
What a fantastic recipe! Made it with my kids (3 and 5) last night and they loved them too. So happy to have a yummy healthy cookie recipe. Thank you for sharing!
Celebrating Sweets
Yay! Thanks for stopping by.
Nancy
Can I use regular gluten free oats instead of old fashion oats?
Celebrating Sweets
Yes! Just make sure they are not quick/instant. If they are instant, the recipe should still work, but I can’t say for sure, as I’ve only made them with regular/old fashioned/rolled oats.
Jessica
I substituted apple sauce for the oil. They came nice and chewy. They were a huge hit.
Celebrating Sweets
Glad you enjoyed them. Thanks for sharing your swap!
Terry Schultz
Great recipe, but why preheat oven, then put ingredients together, then put in fridge for 30 minutes.. then put on sheets.. THEN BAKE? Seems better to wait for the pre heating oven until after the 30 minute fridge part .. just a thought!
Celebrating Sweets
Hi, Terry. I prefer having the oven waiting for me, rather than me waiting for the oven. You can absolutely wait to start the preheat until the dough is done chilling (although I would likely forget until I go to place the cookies in a cold oven, ha!). Thanks for the comment. Happy New Year!
April
My daughter and I made these tonight and they were delicious !!!! Wouldn’t change a thing !
Celebrating Sweets
Great! Glad you liked it!
April
Oh except I used nut butter from Costco and a bit extra because my toddler tossed it in but it really was excellent !
Kris
I just discovered this site. OMG! These are the BEST oatmeal raisin cookies I have ever made! My kids ate all of them in one sitting and said they are the best I have ever made. 2 thumbs up for sure?
Celebrating Sweets
Thanks for the kind review. I’m glad you enjoyed them! 🙂 -Allison
Michelle
Awesome! I made a few modifications; used applesauce instead of both oil and sugar. I used a lot of applesauce to be specific, lol. They were amazing! Very hearty and I had to add some oat brain to soak up the excessive applesauce.
Celebrating Sweets
I’m glad you enjoyed them!